OAT-AND-SPELT SHORTBREAD
Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing touches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h15m
Yield Makes 16 cookies
Number Of Ingredients 9
Steps:
- Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day.
- Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely.
- Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set.
SPELT AND OAT DOG COOKIES
I wanted to make a dog biscuit that would add some 'bulk' to my dogs' diet, and that they would get excited about. One of my dogs is sensitive to wheat so I needed to avoid wheat flour, but still needed something that would hold together well. Tho spelt is related to wheat, some people w/ wheat allergies tolerate it, so I thought I'd give it a shot. I use these as treats for coming inside when called or if someone has an upset tummy. So far so good!
Provided by lurcher
Categories Peanut Butter
Time 30m
Yield 24-36 cookies
Number Of Ingredients 5
Steps:
- Beat the peanut butter and egg together until smooth. Add enough vegetable broth to make a creamy batter.
- Add the spelt gradually to make a stiff dough, fold in the oats.
- Roll the dough in to 1/2 inch balls and place on cookie sheet. Flatten with your fingers or the bottom of a cup if you want them to be crispier.
- I baked them at 350 for 10 minutes on one side, then flipped them over and baked an additional 7 minutes or so. They kind of sizzle in the oven, but did turn out decently crunchy. Not that the dogs mind one way or the other.
Nutrition Facts : Calories 78.8, Fat 5.8, SaturatedFat 1.2, Cholesterol 7.8, Sodium 52.4, Carbohydrate 4.3, Fiber 1, Sugar 1, Protein 3.5
SPELT OATMEAL RAISIN COOKIES
A delicious wheat-free oatmeal raisin cookie with bananas makes a great breakfast or just a nibble between meals.
Provided by juliacooks
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet.
- Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 114 calories, Carbohydrate 19.3 g, Cholesterol 7.8 mg, Fat 3.6 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 128.5 mg, Sugar 8.5 g
TASTY SPELT-OATMEAL COOKIES
This is a somewhat healthy cookie (as healthy as a good tasting cookie can get). I make these often and my kids really enjoy them, hope you like them too.
Provided by ChiquitaBanana
Categories Dessert
Time 24m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream together first four ingredients.
- In separate bowl, combine next four ingredients; stir well. Add to creamed mixture.
- Add oats and raisins and mix thoroughly.
- Spoon drop batter onto greased cookie sheet (or use parchment paper). Use a fork to pat down the cookie.
- Bake for 10-12 minutes or until desired.
- Enjoy!
Nutrition Facts : Calories 109.4, Fat 8.2, SaturatedFat 3.2, Cholesterol 19, Sodium 150.1, Carbohydrate 8.3, Fiber 0.8, Sugar 3.7, Protein 1.3
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